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Old 07-20-2013, 04:02 PM   #2551
aiptasia
 
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Originally Posted by TBBrewer View Post
I found some arborio rice last night at Fresh Market, but it was on sale for $4 a pound. Thought that was a little steep. Guess I will have to keep looking. Likely could find it cheaper online in quantity.

Just curious why the obsession with Arborio rice? From what I recall, it's very high in fats and proteins which isn't so hot for rice wine brewing. If you want a similar fat little short grained rice, look for Koda Farms Sho Chuku Bai rice in Asian markets. Koda farms Kokuho Rose (Cali Rose) medium grained sushi rice is also pretty decent.

Whatever rice you pick, rinse the heck out of it in cold water until the water is clear when the rice is stirred. This gets all of the dust, broken rice particles and artificial coating that a lot of rice farms add to their rice to keep it bright white. IME, it takes about five rinses in a large pot to do that.
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Old 07-20-2013, 05:18 PM   #2552
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Quote:
Originally Posted by aiptasia View Post

Just curious why the obsession with Arborio rice? From what I recall, it's very high in fats and proteins which isn't so hot for rice wine brewing. If you want a similar fat little short grained rice, look for Koda Farms Sho Chuku Bai rice in Asian markets. Koda farms Kokuho Rose (Cali Rose) medium grained sushi rice is also pretty decent.

Whatever rice you pick, rinse the heck out of it in cold water until the water is clear when the rice is stirred. This gets all of the dust, broken rice particles and artificial coating that a lot of rice farms add to their rice to keep it bright white. IME, it takes about five rinses in a large pot to do that.
The arborio rice has been the best flavored batch to date. Not one hint of sour or alcohol hotness. Just sweet goodness. I have tried all the other rices with various yeasts and nothing compares.

Thanks for the comparison pics.

 
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Old 07-20-2013, 05:21 PM   #2553
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FWIW, I saw a HUGE bag (I'm thinking 20#) of Thai Jasmine Rice at Costco the other day. don't recall how much it was, mostly surprised to see such a large bag of rice.
I got 50# of Thai Jasmine rice from the local Asian market for $20. Crazy.

 
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Old 07-20-2013, 05:40 PM   #2554
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I got 50# of Thai Jasmine rice from the local Asian market for $20. Crazy.
Thats really good. Usually averages around a buck a pound around here, even in 25# bags.

 
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Old 07-20-2013, 07:08 PM   #2555
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Quote:
Originally Posted by TBBrewer View Post

The arborio rice has been the best flavored batch to date. Not one hint of sour or alcohol hotness. Just sweet goodness. I have tried all the other rices with various yeasts and nothing compares.

Thanks for the comparison pics.
TBB: have you tried making a batch with Angel Rice Leaven?
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Old 07-20-2013, 07:37 PM   #2556
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TBB: have you tried making a batch with Angel Rice Leaven?
I have not, but have seen you guys talking about it. I have not seen it in my local markets, but have been keeping my eye out. I have been beyond happy with the Vietnamese yeast balls, but would be happy to experiment with some of that. You are selling it on eBay aren't you?

 
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Old 07-20-2013, 08:23 PM   #2557
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My batch finished today!!!!!




5lbs of rice netted about 2250ml of the stuff. It's MUCH more interesting than I was expecting... I was thinking I might have to choke it down or flavor it, but my wife and I are really happy with it. My pigs are also quite fond of the leftover fermented rice.

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Old 07-20-2013, 08:24 PM   #2558
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I am. I've experimented with different types of rice and yeasts. I've gotten mixed results with sweet, tart, sour etc. My preference is sweet and with the ARL, I've tried different types of rice and all ended sweet. Never sour or tart.
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Old 07-21-2013, 06:32 AM   #2559
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Originally Posted by TBBrewer View Post
I have not, but have seen you guys talking about it. I have not seen it in my local markets, but have been keeping my eye out. I have been beyond happy with the Vietnamese yeast balls, but would be happy to experiment with some of that. You are selling it on eBay aren't you?
I'm with you on the VN balls. I snuck a "taste" of each of my identical-except-for-yeast batches and the VN is WAY more drinkable than the Chinese. The VN one will go quick when it's done.
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Old 07-21-2013, 12:59 PM   #2560
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I've done the Chinese yeast up until this point. I have a six cup batch going with Vietnamese and Koji. I posted those pictures to my wall on the book-of-faces and I have friends and relatives coming out of the woodwork to sample the RYR huadaou jiu. I need more big jars.
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